Clams Casino Recipes

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CLAMS CASINO



Clams Casino image

Not only is clams casino an easy recipe to prepare, it can be made ahead of time and popped into the broiler whenever you're ready.

Provided by John Mitzewich

Categories     Appetizer

Time 40m

Yield 6

Number Of Ingredients 12

18 fresh large (2 1/4 to 2 1/2 inches) littleneck clams (or middleneck, topneck, cherrystone clams)
3 strips center-cut bacon
2 tablespoons unsalted butter
3 tablespoons finely diced red bell pepper
3 garlic cloves (minced or pushed through a press)
1/3 cup unseasoned breadcrumbs
1 tablespoon finely grated Parmesan cheese
1/8 tablespoon freshly ground black pepper
Pinch of table salt
Rock salt
2 tablespoons chopped flat-leaf parsley
4 lemons, cut into wedges for serving

Steps:

  • Gather the ingredients.
  • Scrub clams under cold running water until the shells are clean (see tip).
  • Cut each strip of bacon, crosswise, into 6 equal pieces.
  • In a large skillet , melt butter over medium heat. Add bacon and cook until not quite crisp. Using a slotted spoon or tongs, transfer bacon to a plate lined with paper towels to absorb the fat. Set aside.
  • Using the same skillet, add red bell pepper to the bacon drippings and cook until softened, about 2 minutes, stirring frequently.
  • Add garlic and cook until soft and fragrant, about 1 minute.
  • Turn off the heat and stir in breadcrumbs, Parmesan, black pepper, and table salt. Set aside.
  • Fill a Dutch oven or a heavy pot with a tight-fitting lid with 2 to 3 inches of water. Bring to a rapid boil over high heat.
  • Add clams, cover the pot, and cook until the shells open, about 5 minutes.
  • Immediately drain the clams to prevent overcooking. Discard any unopened clams. Let clams cool until they can be handled.
  • Twist and pull the clamshells apart and remove the clam to loosen its muscle. Place the clam back into the deeper of the 2 shell halves. Discard the remaining shell.
  • Preheat the broiler to high. Place an oven rack 6 to 8 inches below the heat source.
  • Spread a generous amount of rock salt over the bottom of a heatproof baking dish. Nestle clams slightly into the salt to stabilize them.
  • Divide the breadcrumb mixture evenly over each clamshell and top each clam with 1 piece of the bacon.
  • Transfer to the oven rack and broil clams until the tops are golden brown and crisp, and the edges of the bacon are crisp.
  • Sprinkle the parsley over the top and serve hot with lemon wedges.
  • Serve and enjoy.

Nutrition Facts : Calories 567 kcal, Carbohydrate 45 g, Cholesterol 188 mg, Fiber 6 g, Protein 71 g, SaturatedFat 4 g, Sodium 3250 mg, Sugar 14 g, Fat 12 g, ServingSize 18 clams (6 servings), UnsaturatedFat 0 g

CALICO CLAMS CASINO



Calico Clams Casino image

A few years ago, I came across this clams casino recipe in the back of my files when I was looking for a special appetizer. Everyone raved about it. Now it's often-requested dish. -Paula Sullivan, Barker, New York

Provided by Taste of Home

Categories     Appetizers

Time 20m

Yield 8 servings.

Number Of Ingredients 9

3 cans (6-1/2 ounces each) minced clams
1 cup shredded part-skim mozzarella cheese
1 cup shredded cheddar cheese
4 bacon strips, cooked and crumbled
3 tablespoons seasoned bread crumbs
3 tablespoons butter, melted
2 tablespoons each finely chopped onion, celery and sweet red, yellow and green peppers
1 garlic clove, minced
Dash dried parsley flakes

Steps:

  • Drain clams, reserving 2 tablespoons juice. In a large bowl, combine the clams and remaining ingredients; stir in the reserved clam juice. Spoon into greased 6-oz. custard cups or clamshell dishes; place on baking sheets. , Bake at 350° for 10-15 minutes or until heated through and lightly browned.

Nutrition Facts : Calories 165 calories, Fat 12g fat (8g saturated fat), Cholesterol 41mg cholesterol, Sodium 383mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 9g protein.

CLAMS CASINO



Clams Casino image

Your guests will be impressed with our home economists' version of a classic upscale appetizer. Cayenne pepper nicely seasons the bread crumb topping.-Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 1 dozen.

Number Of Ingredients 8

1 pound kosher salt
1 dozen fresh cherrystone clams
1/3 cup soft bread crumbs
3 tablespoons minced fresh parsley, divided
2 tablespoons olive oil
1 garlic clove, minced
1/8 teaspoon cayenne pepper
1/8 teaspoon coarsely ground pepper

Steps:

  • Preheat oven to 450°. Spread salt into an oven-safe metal serving platter or a 15x10x1-in. baking pan. Shuck clams, reserving bottom shells; drain liquid (save for another use). Arrange clams in salt-lined pan., Combine the bread crumbs, 2 tablespoons parsley, oil, garlic, cayenne and pepper; spoon over clams., Bake 15-18 minutes or until clams are firm and bread crumb mixture is crisp and golden brown. Sprinkle with remaining parsley. Serve immediately.

Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 4mg cholesterol, Sodium 16mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein.

CLAMS CASINO



Clams Casino image

Provided by Valerie Bertinelli

Categories     appetizer

Time 55m

Yield 6 to 8 servings

Number Of Ingredients 10

24 to 26 littleneck clams
1/2 cup dry white wine
3 slices center-cut bacon, cut into 1/4-inch dice
1/2 cup finely diced shallot (2 to 3 shallots)
1/4 cup finely diced red bell pepper (from 1 pepper)
3 cloves garlic, finely grated
1/2 cup panko breadcrumbs
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh chives, for garnish

Steps:

  • Soak the clams in cold water to purge any sand, about 20 minutes. Then scrub them clean to remove any dirt or barnacles from the outer shells and then drain.
  • Add the white wine and cleaned clams to a large saucepan. Cover and heat over medium. After a few minutes, check to see if any of the clams have opened. Once they start opening, remove the opened clams to a large bowl to cool. Cover the pot and wait another minute or so before checking to see if any more clams have opened. Discard any clams that don't open after 5 minutes. Once all the clams have been removed, turn the heat down to low and let the white wine and clam juice mixture reduce until there is about 1/3 cup of liquid left.
  • In the meantime, heat a large skillet over medium heat. Add the bacon and cook, stirring occasionally, until it begins to render its fat and slightly browns, about 2 minutes. Next, add the shallots and bell pepper. Cook, stirring, until slightly softened, 2 to 3 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Use a small fine-mesh sieve to strain the 1/3 cup of white wine-clam juice mixture into the skillet. Stir to combine and cook until the mixture is slightly reduced and cohesive, about 2 minutes. Turn off the heat and let cool slightly.
  • Line a rimmed baking sheet with foil and preheat the oven to broil.
  • Mix the panko, olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper together in a small bowl. Set aside.
  • Carefully remove the top shell from each clam and use a spoon to loosen the meat from the bottom shell. Place the meat back into the bottom shell and then onto the prepared baking sheet.
  • Divide the bacon mixture evenly among the clams, using a spoon to pack the mixture tightly into the shell. Top each of the clams with about 1 teaspoon of the panko mixture.
  • Transfer the clams to the broiler and cook until the breadcrumbs are just golden brown, 30 seconds to a 1 minute. Keep an eye on them as the browning can happen quite quickly.
  • Remove the clams from the oven and use tongs to transfer them to a serving plate. Garnish with chopped chives. Serve immediately.

CLAMS CASINO



Clams Casino image

Baked, stuffed clams - the best you have ever eaten!

Provided by Tina

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Clams

Time 1h5m

Yield 4

Number Of Ingredients 13

24 large clams
2 tablespoons olive oil
1 tablespoon butter
½ cup minced onion
¼ cup chopped green bell pepper
2 cloves garlic, minced
1 cup dried bread crumbs
4 slices bacon
½ teaspoon dried oregano
2 tablespoons grated Parmesan cheese
2 teaspoons dried parsley
¼ teaspoon paprika
2 tablespoons olive oil

Steps:

  • In a small skillet, cook bacon until crisp over medium heat. Crumble, and set aside.
  • Wash clams. Place on a baking sheet. Heat in a preheated 350 degree F (175 degree C) oven for 1 to 2 minutes, or until clams open. Discard any that do not open. Remove meat from shells. Chop, and set aside.
  • Add 2 tablespoons oil and butter to a small skillet, and place pan over medium heat. Add onion, pepper, and garlic; saute until tender. Remove from heat, and cool.
  • In a medium bowl, combine bread crumbs, bacon, oregano, cheese, sauteed vegetables, and chopped clams. Mix well. Fill clam shells with mixture, and place on baking sheet. Sprinkle with parsley and paprika. Drizzle with olive oil.
  • Bake at 450 degrees F (230 degrees C) for 7 minutes. Serve.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 23.6 g, Cholesterol 29.1 mg, Fat 22.7 g, Fiber 2 g, Protein 12 g, SaturatedFat 5.7 g, Sodium 482.6 mg, Sugar 3.2 g

CLAMS CASINO



Clams Casino image

Provided by Giada De Laurentiis

Categories     appetizer

Time 45m

Yield 6 servings

Number Of Ingredients 10

2 tablespoons olive oil
2 ounces sliced pancetta or bacon, finely chopped
1 cup finely diced red bell pepper
1/3 cup chopped shallots
2 large garlic cloves, minced
1/4 teaspoon dried oregano
1/3 cup dry white wine
4 tablespoons freshly grated Parmesan
Salt and freshly ground black pepper
18 medium (2 1/2-inch) littleneck clams, shucked, bottom shells reserved

Steps:

  • Heat the oil in a heavy large skillet over medium heat. Add the pancetta and saute until crisp and golden, about 3 minutes. Using a slotted spoon, transfer the pancetta to a plate. Add the bell pepper, shallots, garlic, and oregano to the same skillet and saute until the shallots are tender and translucent, about 5 minutes. Add the wine and simmer until it is almost evaporated, about 2 minutes. Remove the skillet from the heat and cool completely. Stir the reserved pancetta and 2 tablespoons of Parmesan cheese into the vegetable mixture. Season the mixture, to taste, with salt and pepper.
  • Preheat the oven to 500 degrees F.
  • Line a heavy large baking sheet with foil. Arrange the clams in the reserved shells on the baking sheet. Spoon the vegetable mixture atop the clams, dividing equally and mounding slightly. Sprinkle with the remaining 2 tablespoons of Parmesan. Bake until the clams are just cooked through and the topping is golden, about 10 minutes.
  • Arrange the clams on the platter and serve.

LYNN'S KILLER CLAMS CASINO



Lynn's Killer Clams Casino image

Ok, I swore I would never give this recipe to ANYONE, but everyone who tastes this can die, because there is nothing else left. So here it is.

Provided by Lynn Joanne

Categories     Low Cholesterol

Time 31m

Yield 2-4 serving(s)

Number Of Ingredients 6

18 top neck clams (a little larger than little necks, but still very tasty)
1 red pepper
1 large onion
4 slices bacon
1 tablespoon Worcestershire sauce, more if needed, must taste to see how spicy you want it (must use Lea & Perrins, nothing else tastes good)
olive oil, for sauting

Steps:

  • Have vendor that sells clams open them for you.
  • Cook bacon until almost crisp (can sauté or bake). Set aside when done.
  • Pour enough olive oil in bottom of pan to sauté (I'm somewhat generous with the olive oil). Be sure not to overwhelm the onion and pepper mixture. You don't want it to oily.
  • 1 onion chopped pretty well.
  • Sauté onion and chopped red pepper. (I use red pepper because it is sweeter taste than green).
  • Sauté till onions are almost caramelized.
  • Pour Worcestershire sauce on mixture.
  • Taste mixture to see if it needs more Worcestershire sauce (we like it tangy).
  • Spoon mixture over each clam.
  • Crumble almost done bacon.
  • Put under broiler for a minute.
  • Don't burn bacon.
  • Walla this is just the best thing EVER!

Nutrition Facts : Calories 240.6, Fat 8.7, SaturatedFat 2.7, Cholesterol 50, Sodium 1006.3, Carbohydrate 17, Fiber 2.5, Sugar 6.5, Protein 22.4

CLASSIC CLAMS CASINO



Classic Clams Casino image

Make and share this Classic Clams Casino recipe from Food.com.

Provided by Kozmic Blues

Categories     < 60 Mins

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 10

6 slices bacon
1/4 cup unsalted butter, softened
2 tablespoons shallots, minced
2 garlic cloves, minced
2 teaspoons flat leaf parsley, minced
2 teaspoons fresh lemon juice
1/4 teaspoon kosher salt
1/8 teaspoon cayenne pepper, more to taste
36 littleneck clams
1/2 cup breadcrumbs

Steps:

  • Cook the bacon in skillet until crisp.
  • Drain excess fat, roughly chop, and set aside.
  • Next, mix the softened butter, shallots, garlic, parsley, lemon juice, salt and cayenne until combined well.
  • Arrange the clams in your largest skillet in a single layer.
  • Please feel free to steam the clams in batches if they don't all fit in your pan.
  • Add a cup or so of water, cover, bring to a boil, and steam clams until their shells just begin to open.
  • Remember, the clams will be finished under the broiler, so don't let them go too long in the pan after they begin to open!
  • Once the clams are cool enough to handle, twist off the top shell and discard.
  • Slide a sharp knife under each clam to loosen it from the bottom shell.
  • Line baking sheets or broiler pans with a crumpled large piece of foil - this allows you to press the shells into the foil so they are less likely to tip over.
  • Spread about ¼ tsp of seasoned butter on each clam, top with chopped bacon, and ½ tsp of breadcrumbs.
  • Arrange clams on baking sheet.
  • The clams can be prepared up to this point, and them covered and refrigerated up to 4 hours until ready to broil.
  • When ready to serve, preheat broiler.
  • Broil clams until crumbs are toasted, and butter is melted and sizzling, about 3-4 minutes.
  • Serve warm.

CLAMS CASINO



Clams Casino image

Provided by Jason Epstein

Categories     appetizer

Time 20m

Yield 2 servings

Number Of Ingredients 9

3 strips bacon
1 small green bell pepper
1 small red bell pepper
1/2 sweet onion
1 jalapeño
2 tablespoons butter, softened
1 tablespoon Worcestershire sauce
Juice of 1/2 lemon
1 dozen small cherrystone or large littleneck (i.e. topneck) clams

Steps:

  • Cut each bacon strip into 4 pieces and lightly fry in a pan over medium heat. (You don't want the bacon to become crispy since it is going to go into the broiler later.) Remove and set aside half-cooked bacon.
  • Chop the peppers and the onion into a medium dice. Chop the jalapeño finely, discarding seeds. It's a good idea to wash your hands afterward.
  • Add the peppers, the onion and the jalapeño to the softened butter.
  • Add the Worcestershire sauce and lemon juice to taste.
  • Add a generous pinch of the vegetable mixture to each of the opened clams on its half shell. Place a piece of the cooked bacon on top of the mixture on each clam.
  • Place the clams under the broiler and let cook until the vegetables begin to wilt and the bacon is almost crisp, around 3 minutes. Serve immediately.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 14 grams, Carbohydrate 17 grams, Fat 30 grams, Fiber 3 grams, Protein 20 grams, SaturatedFat 13 grams, Sodium 905 milligrams, Sugar 9 grams, TransFat 1 gram

CLASSIC CLAMS CASINO



CLASSIC CLAMS CASINO image

Categories     Shellfish     Appetizer

Yield 4 servings

Number Of Ingredients 11

12 hard-shell clams (littlenecks or cherrystones), scrubbed
2 Tbs. unsalted butter
1/2 cup finely chopped red bell pepper
1/3 cup finely chopped shallot
1/4 cup dry white wine or vermouth
1/2 cup coarse fresh breadcrumbs
1/4 cup finely grated Parmigiano-Reggiano
1/4 cup finely chopped fresh flat-leaf parsley
Freshly ground black pepper
3 slices bacon, sliced crosswise 1/4 inch thick
Lemon wedges, for serving

Steps:

  • Position a rack in the center of the oven and heat the broiler on high. Arrange the clams on a heavy-duty rimmed baking sheet. Broil until they open, 5 to 7 minutes, removing each clam with tongs as it opens and transferring it to a clean rimmed baking sheet to cool. Once all the clams have opened, collect any spilled clam juice from the first baking sheet in a measuring cup. When the clams are cool enough to handle, discard the top shells: Pick up a clam; holding the bottom shell and keeping the clam level, twist off the top shell. Arrange the opened clams on the baking sheet. Run a spoon underneath each clam to loosen it from its bottom shell. Distribute the reserved clam juice among the clams. Melt the butter in an 8-inch skillet over medium heat. Add the bell pepper and shallot and cook, stirring occasionally, until softened, about 5 minutes. Stir in the wine and cook until the liquid is reduced by half, about 2 minutes. Remove the skillet from the heat and stir in the breadcrumbs, Parmigiano, parsley, and a few grinds of black pepper. (Do not season with salt.) Spoon some of the breadcrumb mixture onto each clam. Top each with a tangle of bacon strips. Broil the clams until the topping is just browned, about 5 minutes. Serve with the lemon wedges or squeeze the wedges over the clams before serving

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From fishex.com


CLAMS CASINO | WEGMANS
Directions. Preheat oven to 400 degrees. Heat clams and water in braising pan on HIGH, covered; steam 4-5 min, just until clams begin to open. Remove from heat; discard any clams that did not open. Strain clams into a bowl, reserving liquid. Set aside. Add bacon and shallot to braising pan on MED-HIGH.
From shop.wegmans.com


CLAMS CASINO RECIPE | EATINGWELL
Place clams, bay leaves and water in a large pot; cover and bring to a boil. Reduce heat to medium and cook the clams until they open, 6 to 8 minutes. Drain in a colander. (Discard any clams that do not open.) Discard the bay leaves. Step 3. Meanwhile, heat oil in …
From eatingwell.com


CLAMS CASINO RECIPE | EAT YOUR BOOKS
Clams Casino from Joy of Cooking, Revised and Updated (page 66) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker and Megan …
From eatyourbooks.com


CLAMS CASINO - A SPICY PERSPECTIVE
2016-12-11 Preheat the oven to 450 degrees F. Fill a large pot with 2 inches of water and a place a steaming basket over the top. Place the pot over high heat. Once boiling, add the clams to the basket and cover for 1-3 minutes, until just barely opened. Open the …
From aspicyperspective.com


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